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Moroccan Spiced Fish Stew with Chickpeas
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (14-ounce) can diced tomatoes
  • 2 cups fish broth
  • 1 pound white fish fillets, cut into 1-inch pieces
  • 1 lemon, juiced
  • 1/4 cup chopped fresh cilantro
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
  • Stir in the minced garlic, cumin, paprika, cinnamon, and cayenne. Cook for 1 minute until the spices smell fragrant.
  • Add the chickpeas, diced tomatoes, and fish broth. Bring the mixture to a simmer and cook for 8 minutes.
  • Gently add the fish pieces to the pot. Simmer for 5 to 7 minutes until the fish turns opaque and flakes easily.
  • Remove the pot from the heat. Stir in the lemon juice and chopped cilantro. Season with salt and black pepper.

Notes

Taste the broth before adding the fish and adjust the cayenne if you prefer less heat. Serve the stew right after cooking so the fish stays flaky. Leftovers keep in the fridge for one day, though the fish texture softens when reheated.
Course: Main Course
Cuisine: Moroccan
Equipment: Large Pot, Knife, Cutting Board